I make these sausage cups and freeze them, they are perfect for a road trip. You can basically add any vegetables that you have on hand and they can eat themselves.

These are so easy to customize with whatever you have on hand -“kitchen sink” mini-meatloaf cups filled them with beets, spinach, carrots and zucchini.

This recipe was adapted from I breath I am hungry. I removed a few of the items to make them dairy free.


  • 1 tablespoon coconut or olive oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 8 cups swiss chard, chopped
  • 3 eggs
  • 1/4 cup shredded parmesan
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • 1 lb mild sausage


Heat the olive oil in a large sauté pan and add the onions and garlic. Cook for several minutes or until soft.

Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper.

Remove from heat and set aside to cool.

Meanwhile, beat the eggs in a large bowl. Add the parmesan and stir in the sautéd greens.

Line the cups about 1/4 inch thick. Then spoon in your filling – don’t overfill because they will puff up slightly when baking.

Make sure you bake these on a cookie sheet, as the grease from the cooking sausage may overflow the cups.

Bake at 350 degrees (F) for about 30 – 35 minutes or until firm.

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